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Jambalaya Recipe

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This recipe for Jambalaya, by , is from The Ruli Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cecilia Pakron (aka Nanan)
Added: Sunday, July 26, 2009


1/2 pound smoked sausage
1/2 cup chopped celery
1 cup chopped bell pepper
3 T. bacon fat
1/4 cup parsley chopped
1 cup chopped onion
2 T. tomato paste
1 cup chopped green onion
2 cups long grain rice
3 garlic cloves minced
2 tsp salt and pepper to taste
cayenne pepper [pinch]
1 bay leaf
1/2 tsp thyme
3 cups liquid from tomatoes
2 cups chopped canned tomatoes drained
1 quart oysters raw, reserve liquor for part of rice liquid[optional]
3 pounds raw shrimp peeled

In 4 quart heavy pot sauté sausage, then remove. Add bacon fat, and sauté ham, onions, green onions, green pepper, garlic, bay leaf, thyme and sauté 5 minutes. I also add red pepper flakes here. You can add red bell pepper too for extra color and flavor. Add rice and tomato paste ~ cook about 3 minutes. Add sausage, tomatoes, celery, parsley, salt, pepper and liquid. Bring to a boil, reduce heat, and cook slowly, covered, stirring occasionally until rice is done (about 12 - 15 minutes). Transfer to shallow baking dish and stir in seafood. Place uncovered in preheated 350 degree oven until seafood is done (about 20-30 minutes). Stir twice while baking using a large fork to fluff the rice and ensure seafood cooks evenly.

Personal Notes:
Personal Notes:
This can be modified to fit what you have. I don't use oysters. I have used cooked chicken and chicken stock from a box for liquid to go along with the tomato juice. I don't always use ham, but I do cook a few pieces of bacon to start and sauté in the rendered fat.




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